Here’s a sourdough starter recipe with step-by-step instructions and a timeline to help you create a healthy, active starter from scratch using just flour and water.
🥖 Sourdough Starter Recipe (with Time & Detail)
🕒 Total Time: 7–10 days
✅ No commercial yeast needed
🍞 Makes: Enough for ongoing baking and feeding
🧾 What You Need
Ingredients:
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Whole wheat flour (best for starting)
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Unbleached all-purpose flour (used later)
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Filtered or dechlorinated water (room temp)
Tools:
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A clean glass jar or container (~500ml+)
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Lid or breathable cover (cloth + rubber band)
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Spoon or spatula (non-metallic preferred)
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Kitchen scale (recommended for accuracy)
📅 Day-by-Day Instructions
🔹 Day 1 — Start the Starter
Time: Morning or evening
Ingredients:
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60g whole wheat flour
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60g filtered water
Instructions:
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Mix flour and water in your jar until no dry flour remains.
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Scrape down sides, loosely cover with lid or cloth.
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Leave at room temperature (21–25°C / 70–77°F) for 24 hours.
Goal: Hydrate the flour and start wild fermentation.
🔹 Day 2 — Check & Wait
Time: Same time as Day 1
What to do:
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Stir the mixture (no need to feed yet).
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You may or may not see bubbles yet — either is okay.
Goal: Let natural yeast and bacteria activate.
🔹 Day 3 — First Feeding
Discard: Half the starter (~60g)
Feed:
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60g whole wheat flour
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60g water
Instructions:
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Stir well after feeding.
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Mark the level (rubber band or marker).
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Loosely cover again and rest for 24h.
Look for: Bubbles, slight rise, tangy smell.
🔹 Day 4 — Transition & Monitor
Discard: Half again (~90g now, due to growth)
Feed:
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30g whole wheat flour
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30g all-purpose flour
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60g water
Note: This introduces all-purpose flour.
Signs of health: More bubbles, rise & fall patterns.
🔹 Day 5 to 7 — Twice Daily Feedings
Feed every 12 hours (morning & night):
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Discard all but 60g of starter
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Feed with:
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30g whole wheat
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30g all-purpose flour
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60g water
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Continue until:
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Starter doubles in 4–6 hours after feeding
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Has pleasant sour smell (not rotten or moldy)
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Bubbly and active
✅ When is My Starter Ready?
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Doubles in size in under 6 hours
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Smells tangy, slightly sweet or yeasty
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Full of bubbles
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Passes the “float test”:
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Drop 1 tsp of starter into a glass of water — it should float (shows it’s gassy and active)
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🥣 Starter Maintenance (Once Ready)
In the Fridge (for weekly baking):
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Keep ~60g starter
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Feed once per week:
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60g flour (half whole, half all-purpose)
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60g water
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At Room Temp (daily baking):
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Feed every 12 hours
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Same 1:1:1 ratio (starter:flour:water by weight)
🧊 If You Miss a Feeding?
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No panic! Discard and resume feedings.
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If it smells foul (not just sour) or grows mold — start over.